The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first post

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cgoliver's picture
cgoliver

My first post

My name is Chuck and this is my first post.  I've been baking bread for the past six month.  I just retired and needed to find some activities to fill my time.  I have a background in chemistry and the science of bread baking caught my interest, not to mention the fact that I really love bread.  Working in the kitchen is a lot like working in a laboratory but smells and tastes much better!!!

I started to search bread sites on the internet  and landed on this one.  Reading the posts sharpened my interest.  I started with a basic recipe and evolved into milling my own wheat and altering recipes to whole wheat breads.

This is my favorite!!!  It is a HONEY NUT WHOLE WHEAT OAT BREAD.  It makes the best toast.  Add butter and orange marmalade and you're in heaven.

It takes a little effort to mill and sift the whole wheat, but it is worth it.  I've made it with store bought flour, it's good but not the same.

I've read that some bakers have a problem using fresh milled wheat.  It can be a little tricky.  I've done some reading  and refined my technique.  It seems to work.  I do not use any additives.

I will be happy to share with others and more than pleased to learn from anyone that wants to share.

Comments

Janetcook's picture
Janetcook

Welcome,

Very nice whole wheat/oat sandwich loaf!  I am a home miller and ww baker as well though I do not sift out anything.  It all gets used :).  I have found that oats complement  ww very well.  Soften up the crumb and give it a very nice texture to boot.

Not sure if you have run across txfarmers 100% ww soft sandwich loaves but she has posted a lot of them that are super.  Just use the search box to find her blogs and you will have plenty to read for awhile.  

Great whole grain bread books include Peter Reinhart's Whole Grain Breads and Laurel Robertson's Bread Book.

If you are interested in doing any more reading on the chemistry and biology behind bread baking a chemist by the name of Emily Buehler has a great book on the subject that can be purchased through www.twobluebooks.com.  Title is, Bread Science.

Have Fun,

Janet

 

cgoliver's picture
cgoliver

Thanks Janet, I will give the books a look.  I have Laurel Robertson's book.  It was what inspired me to go 100% whole wheat.  Happy to read anything a fellow chemist has to offer!!! 

Chuck

 

Floydm's picture
Floydm

Great looking loaf, Chuck.  Welcome to the site!  

isand66's picture
isand66

Welcome Chuck to the wonderful world of bread!  You will find endless amounts of recipes and techniques on this site but it looks like you have a good handle on what you  are doing.  Please share your formula and procedure when you have a chance.  Your loaf looks and sounds great.


Regards,
Ian

dabrownman's picture
dabrownman

I use it all so the bread is 100% whole wheat, but I do sift out 25% any way and use the 75% extraction for the dough flour and use 25% one of 2 ways in the bread.  I either use it for the SD levain build getting it back in the bread that way or I  dry roast it in a pan to brown it up enhancing the flavor dramatically.  This can be added back in to the dough flours or it can be used as a soaker which i prefer.  Both ways soften this gluten cutting stuff and helps the bread rise better.

I like corn, oat and potato in all kinds of breads for the flavor they provide.  I use all kinds of natural additives in my bread like red and white malts, VWG, cheeses, various liquids, herbs, veggies, meats, sweeteners and so many others too long to list.  The list is so long you never have to bake the same bread twice :-)  It is like a big chemistry lab for me!

You bread looks terrific, is well crafted and baked.  I too got into bread, pastry and cake making after retirement, as well as, smoking meats, making jams and pickles, mustards, vinegars and who knows what else.  It is all better than what you can buy once you learn how.

Welcome to TFL the best place to find out anything about bread worth knowing.

Happy baking

cgoliver's picture
cgoliver

Thanks to all for the kind comments and the encouragement.  This world of bread is new for me. You all are way out in front of me.  I hope to catch up someday.

Chuck